“The Two-Cheese” Baltimore-Style Pizza – 2 Pack

This Baltimore-style pizza is topped with hand-grated mozzarella and Reggianito cheeses and homemade tomato sauce. The handmade crust is pressed into an oiled cast iron pan, and it bakes up thick, puffy, and almost focaccia-like, with a crunchy outer crust, bright & fresh tomato sauce, and a massive amount of stretchy, lightly browned cheese on top.

Founded by Neapolitan immigrant Matthew Cacciolo and his son Frank in Baltimore’s Highlandtown neighborhood way back in 1943, Matthew’s Pizza is a Baltimore landmark and the city’s oldest pizzeria. If you’ve never had Baltimore-style pan pizza, Matthew’s is the best place to experience it, either topped with mozzarella, Reggianito, or both; or their signature Crab Pizza, topped with cheese, onion, a sprinkle of Old Bay, and plenty of fresh Maryland crab.

MORE DETAILS

This package serves 2-4 people and includes 2 “The Two-Cheese” Baltimore-Style Pizzas

• Each pizza measures 10″ and weighs approx. 18 oz.

• Pizzas ship frozen with ice packs, may thaw during transit.
• Upon arrival, store pizza in the refrigerator or in the freezer.
• Pizzas lasts up to 2 days in the refrigerator and up to 14 days in the freezer.

To Serve

• Thaw 1 hour before heating.
• Preheat oven to 500° F.
• Place in the center rack and cook for approx. 8 mins (watch your pie as all ovens differ)
• Serve and enjoy!

Ingredients

• Classic Crust – Unbleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Filtered Water, Yeast, Salt, And Vegetable Shortening.
• “The Two-Cheese” – Grated Reggianito Cheese (Pasteurized Cow’s Milk, Cheese Cultures, Salt, Enzymes). Low-moisture Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes). Tomato Sauce (Pear Tomatoes, Tomato Puree (May Contain Citric Acid), Filtered Water, Basil, Salt.